Kabocha squash soup is the perfect way to combat the polar vortex - it will warm you from head to toe! With just a few ingredients, you can have piping hot soup on your table in less than an hour, and it's so good you'll keep going back for more!
1lbsKabocha squash (2-3 (or substitute butternut squash or pumpkin))
1Tablespooncoconut oil (or other cooking oil such as olive or grapeseed)
3inchpiece fresh ginger (chopped)
6cupswater or vegetable stock (plus more to thin soup if necessary)
1/2cupcoconut milk (such as Thai Kitchen brand)
Salt and pepper (to taste)
Preheat oven to 425F.
Line a baking sheet with parchment paper.
Cut the kabocha squash into wedges, and roast on the baking sheet for 25 minutes or until fork-tender. Let cool until you can handle them enough to peel the skin away.
While the squash is roasting, sauté the shallot, garlic, and ginger in a medium pot over medium-low heat, until the shallot is tender and somewhat translucent. Remove from the heat until the squash is roasted and peeled.
Add the squash to the pot, and cover with water or vegetable stock.
Bring to a boil, then reduce to simmer for 10 minutes.
Reduce the heat to low, and add the coconut milk.
Turn off the heat, and puree the soup in the pot using an immersion blender. If using a regular blender, transfer the soup in batches and be careful not to overfill the blender as it could explode hot soup all over you and your kitchen and that would be bad news indeed. Seriously, an immersion blender is your friend. Get one, and save your ceilings from soup splatters.
Season the soup with salt and pepper to your taste, and serve.